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Try this quick and easy homemade pancake mix for a favorite hassle-free breakfast!
We Love Breakfast!
Pancake recipes are a favorite breakfast of ours! They store well, can be frozen, feed a crowd, and are easy to make.
Although we usually have pancake mix on hand, sometimes we do not, so we decided to share our go-to homemade mix that is just as good (or even better) than the store bought kind.
Why we love this mix:
- Ready to use. Having premade pancake mix on hand means you can whip up a batch of Fluffy Pancakes at a moment’s notice. Just add Buttermilk Syrup or Maple Syrup!
- Pantry staples. This mix uses just 5 simple ingredients that you most likely have in your pantry!
- Longer shelf life. The dry pancake mix can be stored for up to 6 months at room temperature or 1 year in the freezer, for long-lasting convenience.
- Cost-effective. Making your own pancake mix can be more budget-friendly than buying pre-made mixes.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 5 minutes
Pancake mix
- 4 cups all-purpose flour – Or use whole wheat or gluten-free flour. You may need to increase the amount of milk added to the batter.
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Pancake batter
- 1 cup pancake mix, from the above recipe
- ¾ cup milk – Use fat-free milk to whole milk, or 1 cup of buttermilk
- 1 egg – or an equal amount of unsweetened applesauce
- 1 tablespoon unsalted butter, melted
- 1 splash vanilla – add a teaspoon of cinnamon or Pumpkin Pie Spice for extra flavor.
How To Make Pancake Mix
- MIX. In a large bowl, whisk 4 cups flour, ¼ cup sugar, 2 tablespoons baking powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- STORE. Transfer to an airtight container and store for up to 6 months at room temperature or up to 1 year in the freezer.
Making Pancakes
- Lightly grease your griddle or pan and preheat to medium-high heat (about 375°F).
- Combine 1 cup of pancake mix with the milk, egg, melted butter, and vanilla. Mix until just combined. (For fluffier pancakes, let the batter rest for 10 minutes).
- Pour ¼ cup batter onto a hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.
Complete the Meal
- SIDE DISHES: Bacon in the Oven, Scrambled Eggs, Breakfast Sausage, Buttermilk Syrup
- DRINKS: Orange Julius Recipe, Fruit Smoothie, Best Green Smoothie
- More pancake recipes: Go-To Easy Pancakes, Fluffy Pancakes, Buttermilk Pancakes, Buttermilk Chocolate Chip Pancakes,
More collections: Pancake Recipes, Breakfast for Dinner, Easy Breakfast Ideas
Pancake Mix
Try this quick and easy pancake mix for a favorite hassle-free breakfast option that's ready to go when you are!
Equipment
Ingredients
Pancake Mix
- 4 cups all-purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
For Cooking Pancakes
- 1 cup pancake mix, from above recipe
- ¾ cup milk
- 1 egg
- 1 tablespoon unsalted butter, melted
- 1 splash vanilla
Instructions
To Make Pancake Mix
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Transfer to an airtight container and store up to 6 months at room temperature or up to 1 year in the freezer.
To Make Pancakes
- Lightly grease your griddle or pan and preheat to medium-high heat (about 375°F).
- To make pancakes, combine 1 cup of pancake mix with milk, egg, butter, and vanilla. Mix until just combined. (For fluffier pancakes, let batter rest for 10 minutes).
- Pour ¼ cup batter onto hot griddle and cook until bubbly and lightly browned (about 3 minutes). Flip and cook for 2 minutes more until browned on the second side. Serve hot with your favorite toppings.
Notes
Store pancake mix. Store the dry ingredients in an airtight container or jar in a cool dark place for 6 months.
Store cooked pancakes. Cool pancakes and store them in an airtight container, separate the layers with parchment paper. Keep in the fridge for 5-7 days.
Freeze cooked pancakes. We have a post dedicated to freezing pancakes. Reheat pancakes in the microwave or toaster.
Nutrition
Serving: 1pancake, Calories: 162kcal, Carbohydrates: 31g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 19mg, Sodium: 334mg, Potassium: 222mg, Fiber: 1g, Sugar: 4g, Vitamin A: 76IU, Vitamin C: 0.05mg, Calcium: 103mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
How do I make fluffy pancakes?
- Make sure the baking powder and baking soda are not expired.
- Do not overmix the batter (a few lumps are okay).
- Make sure the griddle is hot and oiled. I make 1-2 test pancakes to check the skillet’s temperature.
- Only flip the pancakes once. The batter should have air bubbles over the top and the bottom should be a golden brown before flipping.
- Do not press the pancakes. They do not cook any faster; it only flattens them.
What are some good pancake toppings?
- Go with classic butter and maple syrup or add your favorite pancake toppings like:
- sliced bananas, blueberries, strawberries
- Cinnamon Buttermilk Syrup and Buttermilk Syrup
- Cinnamon Butter
- Whipped Cream
- peanut butter or Nutella
- chocolate chips
How to store homemade pancake mix?
- Store the dry ingredients in an airtight container or jar in a cool dark place for 6 months.
How to store pancakes?
- Cool your homemade pancake recipe and store them in an airtight container, separate the layers with parchment paper. Keep in the fridge for 5-7 days.
- See How to Freeze Pancakes. Reheat batches of pancakes in the microwave or toaster.
I was so excited to make this! And it turned out even yummier than I ever imagined!
My pancakes turned out so fluffy. The whole family loved them and I love having a mix!
Such a great and easy breakfast! It is convenient and delicious.